Making your own homemade soup has never been easier thanks to the nutribullet Immersion Blender. Simply prep your ingredients and then blend. This recipe, in particular, is jam-packed with nutrition, making it an easy way to "eat" your veggies.
2 tbsp Olive Oil
3 Zucchini, fresh – chopped into 1" pieces
2 Leeks – chopped into 1" pieces (white and pale green parts only)
1 cup Cauliflower, raw, chopped
12 Garlic, clove – or one bulb
1 Celery, raw
1/4 Raw Onion
1/2 tsp Salt
1/2 tsp Oregano, dried – or 1 sprig fresh oregano or marjoram
4 Cup Vegetable Broth, low-sodium
1 Bay Leaf
1/4tsp Black Pepper, ground
1/3 cup Nutritional Yeast
Preheat oven to 180°C.
Drizzle olive oil on zucchini, leeks, cauliflower and garlic bulb and roast at 180°C for 45 minutes.
Finely chop carrot, celery and onion.
In a 4 quart pot, add oil, chopped carrot, celery, salt and pepper. Sauté until soft.
Add vegetable broth, marjoram (or oregano), and basil and bring to a boil.
Add roasted vegetables to pot. Bring to simmer and turn off heat.